Al-Farsi M., Alasalvar C., Al-Abid M., Al-Shoaily K., Al-Amry M., Al-Rawahy F. (2007) Compositional and functional characteristics of dates, syrups, and their by-products. Food Chemistry 104:943-947

Abbreviation: AL-FARSI 2007

Food Composition

This publication was used to obtain 3 food polyphenol content values.

Original Content Value Original Food Description Commercial Origin Number of Samples Analyzed
246.00 mg/100 g FW Date flesh - Mabseeli no 1
186.00 mg/100 g FW Date flesh - Um-Sellah no 1
172.00 mg/100 g FW Date flesh - Shahal no 1